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- 2016
-
Mark
Beer Starter Cultures as a Source of Microbial Contamination in Beer - An Investigation on Twelve Beer Starter Cultures from Four Different Manufacturers
- Master (Two yrs)
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Mark
Development of a bean beverage - the effect of different treatments on sensory properties and nutritional content
- Master (Two yrs)
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Mark
The impact and optimization of citrate and lactic acid concentration in ProViva orange containing Lactobacillus plantarum 299v
- Master (Two yrs)
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Mark
Microbial composition of four kinds of tea with different degree of oxidation
- Master (Two yrs)
- 2015
-
Mark
Development of Dairy Water-in-Oil-in-Water Emulsions - Evaluation of surfactants and milk components as emulsifiers
- Master (Two yrs)
-
Mark
A method for predicting baking performance through evaluation of short crust dough
- Master (Two yrs)
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Mark
Foaming properties of egg albumen as influenced by enzymatic modifications, xanthan gum and some extrinsic factors
- Master (Two yrs)
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Mark
Building texture - the impact of mixing and recipe parameters on mayonnaise quality
- Master (Two yrs)
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Mark
Method Development for Fractionation of Milk Fat Globules -For improvement of cream functionality
- Master (Two yrs)
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Mark
Utveckling av alkoholfri öl med tillsättning av syre under jäsningsprocessen
- Master (Two yrs)